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Method

Heat oven to 160C/140C fan/gas 3.
Grease and line a 2lb/900g loaf tin with
a long strip of baking parchment. To
make the loaf cake batter, beat the butter
and sugar with an electric whisk until
light and fluffy. Beat in the eggs, flour,
almonds, baking powder, milk and cocoa
until smooth. Stir in the chocolate chips,
then scrape into the tin. Bake for 45-50
mins until golden, risen and a skewer
poked in the centre comes out clean.

Cool in the tin, then lift out onto a wire
rack over some kitchen paper. Melt the
extra chocolate chunks separately in
pans over barely simmering water, or
in bowls in the microwave, then use a
spoon to drizzle each in turn over the
cake. Leave to set before slicing.

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Comments, questions and tips

Comments

Lovely moist chocolate cake. I made it for a family gathering and everyone loved it. My daughter's boyfriend declared it the "best chocolate cake I have made"and he is a connoisseur of my baking! I think the small chunks of chocolate make it extra special.I did cut the sugar down by 50g because I find recipes too sweet for me ( I always do this & doesn't usually affect the cake )

A fantastic recipe! I increased the amount of choc chunks I used to 150g using a combination of white, milk and dark chocolate. I had to add an extra 15 minutes to cooking time but was impressed with how moist it was, A definite winner :)

Wonderful recipe and so easy to make. Took advise from other comments and doubled the amount of chocolate chunks. The result was a beautiful light cake which was moist and melted in the mouth. Have also made as cupcakes, just as lovely.

This recipe is amazing! Very easy to make and turns out deliciously moist. Following the suggestions made in the comments, I did lengthen the cooking time by 5 minutes and it turned out perfectly. I also decided to add two tsps. of vanilla to give a more rounded flavour. It was really tasty and dangerously moreish!

I baked this for 50 minutes in a fan oven at 170C and it turned out perfectly. I made some adjustments to the recipe: omitted the ground almonds (made the flour up to 175g instead) and omitted the chocolate chunks. For the top, I spread an Italian chocolate spread - divine!

This is my second time making this cake cos i cook it for 45 mins and it was soft and it was taste and moist with the chocolate chips and it be nice with cream or ice cream on side.my boyfriend said it can be done without the chocolate chips aswell cos it's still taste great.if u do it to long it will lose the softest inside.xx

I used this cake to make a Halloween graveyard so I cut it in half. I also used ground hazelnuts as that's all I had. The top half was quite crumbly, possibly over baked as I took into consideration other comments. Ovens differ so time needed can vary, if I do it again I would try it after 50 mins. Taste is very nice. I was looking for a recipe I used during the summer. Couldn't find it, I think the recipe licence may have expired, anyone know what the deal is with so many licences expiring? 3 stars

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